This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it (or just leave out the cheese).
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"When you come to the fork in the road, take it." -Yogi Berra, Baseball Player
Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season Spring. There are hundreds and thousands of recipes out there calling themselves "primavera," but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don't have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.
Servings: 2 | Serving size: 4 ounces pasta with 4 ounces shrimp
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes very good leftovers. Reheat gently.
Place the water in a large stock pot over high heat.
Add the pasta and stir occasionally.
While the pasta is cooking, add the olive oil to a large skillet over medium high heat.
Add the garlic and shallots and cook for about 1 minute. Stir frequently.
Add the tomatoes and cook for another 2 minutes, tossing frequently.
Add the yellow squash and zucchini and reduce the heat to medium.
Cook, tossing frequently, for 5 minutes.
Add the shrimp.
Cook for 6 minutes and toss frequently so that the shrimp cook evenly.
Add the sherry, salt, pepper, butter.
When the shrimp are almost done the pasta should be just cooked through.
Using tongs grab the pasta and transfer to the sauté pan.
Some of the pasta liquid will transfer but that's OK.
Cook for about 2 minutes and add the dill.
Toss for 30 seconds and serve topped with the parmesan.
Serving size: 4 ounces pasta with 4 ounces shrimp
|Calories 540||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||22%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 60g||22%|
|Dietary Fiber 9g||32%|
|Vitamin A 13%||Vitamin C 51%|
|Calcium 21%||Iron 23%|
|Vitamin K 20mcg||Potassium 1400mg|